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Strauss's avatar

How do I convert egg white powder to liquid egg whites?

Asked by Strauss (23829points) December 22nd, 2014

I have a recipe for royal icing that calls for meringue powder. I have real eggs, and I can separate the whites from the yolks. How could I adjust the recipe?

recipe calls for:

3 tbs meringue powder
5 tbs warm water
4 c (about 1 lb) confectioners sugar

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4 Answers

ibstubro's avatar

Never heard of Royal Icing.

Also see.

G’luck!

Adirondackwannabe's avatar

I would add the whites to the sugar and then stir in the water one tbs at a time and just watch the consistency. You might not need all the water with whites instead of the powder.

dappled_leaves's avatar

The simplest answer would be to abandon your “powder” recipe and use a recipe that calls for real egg whites. @ibstubro linked one; you can find many more with a Google search.

Alternatively, you can convert the meringue powder to egg whites, then work them back into your recipe. According to this website, “Three egg whites equal approximately 3 tablespoons meringue powder plus 6 tablespoons water.”

Using that formula, I suppose you would use 3 egg whites and no water in your original recipe. It’s not a perfect substitution, because your mixture will still contain 1 tbsp of water too many. But then, this is just one substitution – there are bound to be others.

Strauss's avatar

Thanks for all your answers. Problem solved, the missus took over the royal icing duties while I was out running other errands.

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